Description
Crunchy, succulent, and bursting with tropical flavor, crispy coconut shrimp is a delightful dish that brings a taste of paradise to your dinner table. With a golden, crispy coating and juicy shrimp inside, this easy coconut shrimp recipe is sure to become a family favorite!
Ingredients
Units
Scale
- 1 pound shrimp, 20-25 count, peeled and deveined with tails left on
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 1/4 cups sweetened shredded coconut
- 3/4 cup panko breadcrumbs
- vegetable oil for frying
- 6 tablespoons apricot preserves
- 3 tablespoons sweet chili sauce
Instructions
- Combine preserves and chili sauce for serving sauce and set aside until ready to serve.
- Rinse shrimp in cold water and pat dry with a paper towel.
- Assemble the work station with 3 shallow bowls. In the first bowl,combine flour, salt, and garlic powder. In the second bowl beat the two eggs with a fork until blended. In the third bowl combine the coconut and breadcrumbs.
- Dredge each shrimp first in the flour, then egg, then press firmly into the coconut mixture. Place shrimp on a baking sheet or plate until ready to cook.
- Place a large skillet over medium-high heat with ¼ inch of oil in the bottom.
- Heat oil until shimmering (about 350 degrees F). Carefully add shrimp to the skillet and cook 2 minutes per side or until golden brown. Do not overcrowd the shrimp, cook in batches. Transfer shrimp on a paper towel to drain excess oil. Serve with dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 427
- Sugar: 18.4 g
- Sodium: 505.3 mg
- Fat: 23.3 g
- Carbohydrates: 36.7 g
- Fiber: 1.8 g
- Protein: 20.4 g
- Cholesterol: 183.6 mg